Red and Yellow Pepper Gratin

Prep Time: 30 Minutes

Cook Time: 1 Minutes

Ready In: 31 Minutes

Servings: 6

Ingredients:

1/2 cup boiling water

1/4 cup sun-dried tomato, packed without oil

1 teaspoon chopped fresh thyme

1/2 teaspoon salt

1/2 teaspoon sweet hungarian paprika

1/4 teaspoon fresh ground black pepper

2 large red bell peppers, cut into 1/4-inch strips

1 large yellow bell pepper, cut into 1/4-inch strips

1 small zucchini, halved lengthwise and thinly sliced (about 1/2 cup)

1 small yellow squash, halved lengthwise and thinly sliced (about 1/2 cup)

1 medium yellow onion, peeled, halved lengthwise, and thinly sliced (about 3/4 cup)

2 teaspoons olive oil, divided

cooking spray

1 1/2 ounces sourdough bread

2 tablespoons grated fresh parmigiano-reggiano cheese

Directions:

1. Combine 1/2 cup boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and slice tomatoes into 1/4-inch strips.
2. Preheat oven to 400°.
3. Combine tomatoes and next 9 ingredients (through onion) in a large bowl. Drizzle with 1 teaspoon oil; toss gently. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 400° for 45 minutes or until vegetables are tender, stirring every 15 minutes. Remove from oven.
4. Place bread in a food processor; pulse 10 times or until coarse crumbs measure about 1 cup. Add remaining 1 teaspoon oil and cheese; pulse to combine. Sprinkle breadcrumb mixture over vegetables. Bake at 400° for 20 minutes or until breadcrumbs are golden brown.

By RecipeOfHealth.com